Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

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1/4 cup rice wine vinegar

2 tablespoons soy sauce 

1 teaspoon honey 

1/4 teaspoon red pepper flakes 

1 lime, juiced 

2 tablespoons toasted sesame oil 

1 cup shelled frozen edamame, thawed 

1 cup bok choy, chiffonade, some greens reserved for garnish 

1 green mango, peeled and julienned 

1 tablespoon black sesame seeds